Pineapple Turkish Delight
Turkish Delight is a traditional Turkish dessert that was once made for a fussy Turkish sultan. This dessert came to his taste and from that moment firmly rooted in the eastern expanses, and later in other countries. Turkish delight is traditionally made with sugar, starch and almonds. But now different variations are used. Only sugar and starch remain unchanged.
Fans of sweet desserts will like Turkish delight, besides, it is stored for quite a long time.
Ingredients for Pineapple Turkish Delight
For starch paste:
- 🍌 Boiled water - 3 cups
- 🍌Citric acid - 1 tsp.
- 🍌 Corn starch - 200 g.
Additives:
- 🍌 Pineapple - 30 g.
- 🍌 Corn starch - 40 g.
- 🍌 Refined sunflower oil - 5 ml.
- 🍌 Almonds - 50 g.
- 🍌 Powdered sugar - 100 g.
For sugar syrup:
- 🍌 Water - 200 ml.
- 🍌Citric acid - 1 tsp.
- 🍌Sugar - 4 cups
How to make Pineapple Turkish Delight
We prepare the ingredients: peel the almonds, roast and grind in a mortar (but not into powder). Cut pineapple into cubes. It is also necessary to prepare a form into which it is necessary to pour the finished Turkish delight: cover with cling film and grease with vegetable oil.
Cook sugar syrup: pour sugar, water and citric acid into a saucepan, mix and bring to a boil over medium heat, cover and boil for 5 minutes.
Stirring occasionally, cook over medium heat until golden brown. Readiness can be checked by taking a sample on a spoon and lowering it into cold water, if after a few seconds a solid transparent caramel forms, then the syrup is ready. This will take 7-15 minutes. Then cover with a lid and leave.
Now you need to cook the starch paste: in a saucepan, combine the starch, water and citric acid. Bring to a boil over medium heat, stirring constantly.
Boil for 2-3 minutes until the mixture becomes slightly transparent, homogeneous and thick.
Pour sugar syrup into the starch mixture, stirring in a thin stream. Bring to a boil over low heat and cook until the mixture becomes transparent and homogeneous. Stir constantly, because the mass will delaminate.
Then turn off the heat, add nuts and pineapple, mix.
Pour the mass into a pre-prepared form, cover with cling film and leave in a cool place for 4-5 hours or overnight.
Sift the powdered sugar and starch together through a sieve, then transfer the frozen Turkish delight from the mold and cut into squares (approximately 2.5 x 2.5 cm).
Then carefully roll in the sugar-starch mixture, transfer to a jar and store in a closed container.
